Endogenous formaldehyde level of foods and its biological significance |
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| Authors: | L Trézl A Csiba S Juhász M Szentgy?rgyi G Lombai L Hullán and A Juhász |
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| Affiliation: | (1) Technical University of Budapest, Department of Organic Chemical Technology, Müegyetem rkp. 3, H-1111 Budapest, Hungary, HU;(2) Veterinary and Food Control Station, Lehel u. 43 – 47, H-1135 Budapest, Hungary, HU;(3) National Oncological Institute, Ráth G. u. 7/9, H-1122 Budapest, Hungary, HU |
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| Abstract: | Formaldehyde was measured in different food samples based on its reaction with hydralazine to form s-triazolo-(3,4-α)-phthalazine(Tri-P). Formaldehyde reacts with hydralazine under mild acidic conditions to form Tri-P. The
reaction products were separated by reversed-phase, high-performance liquid chromatography. The method of sample preparation
and chromatography are reviewed and the analytical method validated. Using the discussed methods we measured formaldehyde
levels in 23 animals and 22 vegetable and fruit samples. Formaldehyde levels were one and a half times higher in vegetable
samples compared to meat samples.
Received: 23 December 1996 / Revised version: 17 March 1997 |
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| Keywords: | Formaldehyde levels Determination Food |
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